Chicken Tikka Masala is no small feat to make. It’s taken me a lot of time and research to come up with a version that finally feels right. Nothing I ever made could amount to an Indian restaurant version, but if you’re craving that delicious creamy tomato-y gravy at home, this recipe is for you. The chicken method I use is so good, you could honestly just eat it right out of the pan and skip the gravy. But avoid temptation, and make the sauce! It’s salty, creamy, and delicious.
Chicken Tikka Masala is my go to dish when ordering at Indian restaurants, but after a little research on its origins, I discovered it’s not from India. It’s most likely derived from Northern Indian Murgh Makhani, otherwise known as Butter Chicken, which the British changed into what you know as Chicken Tikka Masala. After reading Lizzie Collingham’s book A Taste of Empire: How Britain’s Quest for Food Shaped the Modern World, I am careful not to develop recipes from other cultures without mentioning that my version is of course bastardized. Food is political! And it’s important to know where a dish came from. Chicken Tikka Masala is an Anglo-Indian dish, and like most British food came from Imperialism. I love learning about the origins of dishes, and if you’d like to read further, I am also planning on reading Lizzie Collingham’s book, Curry: A Tale of Cooks and Conquerers.
My recipe started in several places before making its way to the table. I adapted a marinade from Ruth Reichl, and I used the method that Andy Baraghani uses , as recommended by Chef Palak Patel. I’ve been trying to recreate a really perfect Tikka Masala base for a long time now, and this is finally the method that tastes perfect!
There are two important takeaways. One is to blend the gravy to make sure it’s a smooth sauce. Another is to marinate your chicken in yogurt which helps to break down the chicken, keeping it juicy and salty. I say at least 4 hours helps, but any amount of time over an hour will work! See the full recipe below.
- 1.5 lb boneless skinless chicken thighs
- 1 cup plain greek yogurt (preferably full fat)
- juice of 1 lime
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cayenne (or less if you're sensitive to spicy food)
- 3 cloves minced garlic
- 1 inch piece of ginger root, peeled and minced
- 1 tsp kosher salt, plus more for seasoning
- ground black pepper
- a sprinkle of cinnamon
- a sprinkle of paprika
- 1 yellow onion, diced
- 1 tbsp ghee or neutral vegetable oil (for the chicken)
- 2 tbsp ghee or olive oil (for the gravy)
- 1 inch piece ginger, peeled and minced
- 1 cinnamon stick
- 1 tsp cumin
- 2 tsp garam masala
- 1 tbsp paprika
- 1 tbsp paprika
- 1 tsp kosher salt
- 1 tsp ground coriander
- ¼ tsp ground cardamom
- 1 tsp cayenne (or less if you're sensitive to spice)
- 1 tsp turmeric
- 2 tbsp tomato paste
- 15 oz can whole tomatoes (or half a 28 oz can)
- ¼ cup heavy cream
- cooked basmati rice for serving
- Four hours before or the night before you plan to make the curry, pat the chicken thighs dry with a paper towel. Score them lightly with the tip of a sharp knife. Sprinkle them lightly with kosher salt. In a large bowl, mix together the yogurt, juice of 1 lime, coriander, cumin, turmeric, cayenne, garlic, ginger, and kosher salt. Add a dash of cinnamon, a dash of paprika, and a few grinds of black pepper and mix. Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate until you're ready to cook.
- Place an oven rack on the top rack, about 6 inches from the top. Place a cast iron skillet on the top rack and preheat the oven to 500 F. Once the oven is preheated and the cast iron is smoking hot, remove it to the stove top. Add a tablespoon of ghee or neutral oil and swirl it to coat the pan. Add the chicken in an even layer, leaving any remaining marinade behind. Place the chicken in the cast iron back in the oven on the top rack. Turn on the broiler to high and cook 20 minutes or until the top begins to get little browned/black crispy bits and chicken is cooked through.
- Meanwhile, in a dutch oven or heavy pot over medium high heat, add 2 tbsp ghee or olive oil. Add the onion and cook, stirring frequently until it begins to lightly brown around the edges, about 8-10 minutes. Add the ginger and garlic. Cook for one minute more. Add the cinnamon stick, all the spices, salt, and the tomato paste, stirring, for one minute. Add ¼ cup water and stir. Add the juices from the tomatoes and carefully squeeze the whole tomatoes into the pot with your hands. Stir to coat everything, bring to a boil then simmer on low for ten minutes.
- Once the chicken is cooked, remove the chicken to a cutting board. Chop into 2 inch pieces. Then pour all the brown bits and juices from the chicken into the pot with the tomato mixture.
- Remove the cinnamon stick and discard. Carefully, pour the tomato mixture into a blender. Add ¼ cup water. Remove the vent cap and cover lightly with a paper towel (don't stain one of your nice towels) to prevent splatter. Blend the tomato mixture until smooth. Pour the blended mixture back into the pot.
- Add the chicken to the tomato mixture and stir. Put the curry on low heat. Taste for salt. Add the cream and stir. Cook for 5 minutes then remove from heat. Serve over basmati.
